Recipe for mackerel with tea leaves. Mackerel in tea brine

I propose a simple and at the same time unusual recipe preparing mackerel in tea. The fish turns out not only tasty, aromatic, tender, but also very beautiful. To prepare it you will need available ingredients. And as a side dish will do puree, boiled potatoes, rice or salad from fresh vegetables. Try it!

Ingredients

To prepare mackerel in tea you will need:

mackerel - 1 pc.;

brewing black tea - 10 g (2 bags);

water - 250 ml;

carrots - 1 pc.;

onion - 1 pc.;

salt - to taste;

allspice, thyme, paprika - to taste.

Cooking steps

Let's prepare all the ingredients. Pour 250 ml of boiling water into the tea leaves (or tea bags) and leave for 5 minutes for the tea to brew.

Cut the peeled carrots and onions into rings.

Place half of the carrots and onions in a cauldron (also suitable regular saucepan with a lid), add a little salt and a pinch of spices. But this is a matter of taste - spices can be varied to suit your taste.

Prepare the fish: cut off the head, tail, fins of the mackerel, remove the entrails, wash and cut into portions.

Salt the mackerel, add spices to it and place it on top of the vegetables.

Pour the brewed strained tea into the container with mackerel, cover with a lid and put on fire. After boiling, reduce the heat to minimum and simmer for 15 minutes.

The most delicate and very beautiful mackerel is ready, thanks to the tea it has changed color and taste.

Do you want to know how to cook an unusual, very tender fish appetizer, which even the most discerning connoisseurs will certainly love?

Then read this article, because mackerel in tea brine is not difficult to make, and the main thing that is required is time to keep it in the marinade. Several proven recipes will help you learn all the intricacies of preparing this dish and create something truly outstanding!

If we have a fresh fish in front of us, great, in this case we gut it, as usual, remove the head and fins. If the carcasses are frozen, let them thaw at room temperature until semi-soft, and cut off the excess.

When the fish is not completely thawed, it will be much easier to cut it!

Salted mackerel in tea brine

According to this recipe, the fish must be marinated for at least 3, and preferably 4 days. We take this into account when preparing snacks.

Ingredients

Mackerel - 2 pcs.
Water - 1 l
Black tea (without additives) - 3 heaped tablespoons
Salt - 4 tbsp
Sugar - 3 tbsp

Set the completely cut and washed fish aside, blotting it with a paper towel or napkins to remove excess moisture.
In a small saucepan, bring water to a boil, add tea, salt and sugar. Keep on fire for 4-5 minutes, turn off, cool and strain.
Pour the marinade into a plastic container and place the fish in it. The main condition is that it must be completely immersed in the liquid and not be bent in order to marinate better.
Cover with a lid and place in the refrigerator for 4 days. Every 12 hours we turn the carcasses over for more even soaking.
After time, mackerel from tea leaves should be hung over any container and allowed to drain - this will make the meat denser and drier. If you like it tender and juicy fish, just blot it with napkins.

Grease with vegetable oil and serve, cut into portions 1.5 - 1 cm wide. Bon appetit!

In a similar way, you can cook fish with a more piquant and vibrant taste.

We choose larger mackerel - this way the meat will be more juicy and tender. We cut it up, wash it, dry it and start preparing the brine.

Place 3-4 bags of black tea without flavorings in a boiling liter of water, add 4 tbsp. salt and 3 tbsp. Sahara.
Then put a couple of medium bay leaves, 5 allspice peas and ½ tsp into the mariand. turmeric powder. The brine turns out to be a bright golden brown color.

Let it cool, then strain and pour into a plastic container or enamel dishes. Cut the carcass into portioned pieces 2 cm wide, put in the marinade, cover with a lid and put in the refrigerator for 4 days.

Salted mackerel in tea leaves prepared in this way does not necessarily need to drain - just grease it with vegetable oil and you can serve.

Sprinkle with chopped green onions, decorate with dill and parsley, and enjoy the great taste!

Mackerel in tea and onion peel

An unusual combination of ingredients will not only make the fish more tasty and aromatic, but will also give it a noticeable shade, as if it were domestic mackerel hot smoked.

First, let's start preparing the brine.

Put 1 liter of water on the fire, bring to a boil and pour 1.5 tbsp into it. sugar, 3 tbsp. salt, the same amount of black loose leaf tea and 2 handfuls of onion peels. To keep it clean, first rinse it in running water and let it drain in a sieve.
Boil the brine for 3-4 minutes, then turn off the heat, let the marinade cool and strain.
In the meantime, let's start cutting the fish. We will need 1 large or 2 small fish. We cut them up, wash them and pat them dry with a paper towel.
Place them in an enamel flat dish, glass or plastic container. Then pour the marinade so that it completely covers the carcasses, and put it in the refrigerator for 3 days.

We hang the finished mackerel, salted in tea, for a couple of hours to drain, or simply blot it with napkins. Grease with vegetable oil for shine and cut into portions and serve. Bon appetit!

Now you know a few very simple recipes cooking mackerel in tea brine. As you can see, no complex or exotic ingredients, no original technologies. The main thing is to come to your senses in advance and make such a delicacy ahead of time for the holiday!

Mackerel – affordable and healthy fish. It doesn't have small bones, so it’s convenient to cut and eat. Mackerel meat is valuable in content useful substances: vitamins and microelements.

It is useful for the functioning of the heart and even as a prevention of cancer.

Regular use Mackerel improves heart function, lowers blood sugar levels and fills the body with healthy amino acids and fats.

Recipes

Options for salting mackerel in tea leaves will make this useful product also delicious.

Products:

mackerel – 3 pieces;
boiled or filtered water – 1.5 liters;
sugar – 1.5 tbsp. l.;
salt – 3 tbsp. l.;
black leaf tea – 3 tbsp. l.;
onion peel - two handfuls.

For salting, it is convenient to take medium-sized carcasses. They must be smooth, undamaged and with minimum quantity ice.

Before salting, the fish must be cut: remove the heads and entrails. Mackerel is a very meaty fish and cleans well. Then we wash and dry the carcasses.
Onion peels will be needed to give a beautiful shade to the finished fish. We also wash the husks to remove dust; it is convenient to do this in a colander.
To prepare the brine, place it in a saucepan. onion skins, salt, sugar, dry tea leaves, fill everything with water.
Boil the brine for 15 minutes.
When the brine has cooled, strain it through a strainer or cheesecloth.
Place the mackerel in the container chosen for salting and fill it with strained brine.
Close the lid and put it in the refrigerator for three days.
Once a day we turn the fish over so that it is better salted.

To serve, cut the fish into portions and garnish with onion rings and lemon slices.

Little secret: If salted fish lubricate a little sunflower oil, it will shine beautifully.

Quick salting without onion skins

If you don’t have onion skins or, for example, you don’t want to use them in a recipe, you can pickle them without them.

Products:

mackerel – 3 pieces;
black leaf tea – 4 tbsp. l.;
salt – 4 tbsp. l.;
sugar – 4 tbsp. l.

Step-by-step preparation:

we clean the fish, remove the heads and giblets, wash and dry;
brew for brine strong tea, to do this, fill the tea leaves with 1 liter of boiling water;
when the tea has cooled, strain and add salt and sugar;
Place the prepared carcasses in a deep bowl or jar and fill them with brine;
This fish will be salted in the refrigerator for 3 days, then you can eat it.

When serving, cut into pieces and sprinkle with herbs; you can add olives to the dish.

Mackerel is especially beneficial for female body: strengthens hair, nails and improves skin condition.

Fish fat, which in large quantities found in mackerel, dilates blood vessels and reduces the risk of blood clots.

If you want smoked fish, you can salt mackerel using liquid smoke.

In tea leaves with liquid smoke

Products:

mackerel – 2 pieces;
black leaf tea – 1 tbsp. l.;
onion peel - 2 tbsp. l.;
salt – 3 tbsp. l.;
sugar – 1.5 tbsp. l.;
Bay leaf- 1 piece;
pepper – 4 peas;
water – 1 liter;
liquid smoke - 1 tbsp. l.

We choose medium-sized carcasses in the store so that the fish is better salted.

We prepare the purchased fish for salting: gut it and wash it.
Rinse the onion peel and boil for 10 minutes. Then let it brew for another 5 minutes.
Brew strong tea in a mug and strain it when steep.
Add peppercorns, bay leaves, salt and sugar to the water with onion skins. Boil for 5 minutes until the salt and sugar dissolve.
When cooled down onion broth pour in tea and add liquid smoke.
Place the fish in a deep bowl or container and fill it to the top with brine. We put it in the refrigerator.
After 3 days, delicious cold smoked mackerel is ready to eat. And if you pour hot brine over the fish, you get hot smoked fish

By the way, such fish can be prepared for future use. When it is salted, we freeze it, then take it out if necessary. Mackerel will retain its shape and taste after defrosting.

Goes well with smoked fish boiled potatoes with dill.

With spices in tea brine

Mackerel is another name for mackerel and is a close relative of perch. Unsaturated fatty acid contained in it are antioxidants and prevent cell aging.

Products:

mackerel – 1 piece;
water – 0.5 l;
black tea – 2 bags;
bay leaf – 2 pcs.;
pepper – 5 peas;
cloves – 5 pcs.;
coriander seeds – 0.5 tsp;
salt – 3 tsp;
sugar – 1 tsp.

Step-by-step preparation:

Brew tea bags in 0.5 liters of boiling water, immediately add salt and sugar to dissolve;
While the tea is brewing and cooling, we cut up the mackerel - clean, rinse and cut into pieces;
Place bay leaf, peppercorns and cloves on the bottom of a pickling container;
then place the pieces of fish and fill them with tea brine and store them in the refrigerator;
in a day the tasty and healthy fish is ready.

Decorate the dish with lemon slices and lay out the salted pieces of mackerel.

In a bottle

Products:

mackerel – 2 pcs.;
black tea – 5 bags;
turmeric – 10 g;
water – 1 l;
sugar – 90 g;
salt – 100 g;
liquid smoke - 7 tbsp. l.

In this recipe we use it as a container for pickling. plastic bottle for 2 liters. You can take it from carbonated or mineral water.

Preparation.

First, rinse the bottle to remove any remaining contents and leave to dry.
The neck of the bottle needs to be cut off to make it easier to place the fish.
Brew strong tea. Tea should be regular, without flavorings. The extra flavors are delicious in tea, but can add unnecessary flavor to the fish.
When the tea is steeped, remove the tea bags and add salt, sugar, and turmeric. Turmeric will give the finished mackerel a beautiful color. Add liquid smoke to tea.
Place the gutted and washed fish in a bottle, tails up.
Pour the brine into the bottle. Store in the refrigerator for 3 days.

For the table, cut the fish into pieces and decorate with herbs and onion rings.

Vegetables go well with salted fish as a side dish; they help absorb the protein contained in the fish.

To learn how to cook mackerel in tea leaves, see the following video.

Every family loves salted mackerel and eats it quite often. She is also present on festive table, and at home dinners. But the price of salted mackerel is rising, so it is becoming an expensive pleasure. Delicious mackerel can be prepared at home. It will be impossible to distinguish it from smoked store-bought, and the taste will be many times superior. What's the secret? Everything is very simple! We will cook mackerel in tea leaves and onion skins! Hurry up and write down the recipe!

Recipe for delicious mackerel in tea leaves and onion skins

You will need:

fresh frozen mackerel (2-3 pieces)
boiled water (1.5 liters)
sugar (1.5 tbsp)
table salt (3 tablespoons)
black loose leaf tea (3 tablespoons)
onion peel (2 handfuls)

Following this recipe, the mackerel turns out golden brown, very tasty and no worse than store-bought, and even better.

You should start by preparing the brine. Wash the onion skins well, large saucepan pour out the water, add tea, salt, sugar and onion peels. You should boil the water well, then cool it and carefully strain this brine through cheesecloth or a sieve.
Clean the fish, remove all its entrails, head and tail. Rinse cleaned fish under running water cold water and dry with thick paper towels.
Place the fish in enamel pan and fill it completely with brine. After this, cover and refrigerate for 3 days.
It is advisable to turn the mackerel twice a day. After 3 days, the fish can be removed from the brine, dried with towels or hung for a while to allow the remaining brine to drain. If you want the mackerel to shine, you can grease its carcass a little with sunflower oil.

Useful tips for preparing salted mackerel in tea leaves

You should choose mackerel for salting carefully. If you buy frozen fish, then pay attention that there is not a lot of ice on it, this may indicate that the fish has been frozen and defrosted several times. Choose medium-sized fish, it will be tastier and healthier than adult fish. The surface of the fish must be undamaged and clean.
To keep mackerel for a long time, it should be wrapped in parchment paper or foil and store in the refrigerator.
For flavor, you can add 2-3 allspice peas and a bay leaf to the brine.
Mackerel cooked in tea leaves can be frozen. When defrosted, it will not fall apart and will retain all its taste qualities and aroma.

Recipe for “Mackerel in tea brine” with photo

Rated the recipe: 1

Preparation: 15 minutes

How long does it take to prepare?: 72 h 15 min

Cooking time: 72 h 30 min

Looked at the recipe: 994

Recipe added: 05.07.2016

Hello, dear readers of the site. Mackerel in tea brine is different amazing taste. The fish according to this recipe is moderately salty, aromatic and pleasantly firm. The recipe is also good because it does not require purchasing any special spices or seasonings. Most main secret mackerel in tea brine - right choice tea. It should not contain any additives and the tea should be strong and black. And one more important advice- despite the desire to quickly get enough of this delicious mackerel, keep it in brine for the specified time. This will make the fish tender and even more delicious.

Ingredients

frozen mackerel 2 pcs
strong tea leaves 4 tbsp.
table salt 4 tbsp.
granulated sugar 4 tbsp.

How to cook

Thaw the mackerel, rinse with water, remove all entrails and heads. Don't forget to rinse it thoroughly under running water again.

Prepare brine for the fish. Just fill it up boiled water tea leaves, and when it has cooled, add sugar and salt to it, stir so that there are no crystals.

Place the mackerel in the resulting brine and marinate it in the refrigerator for 3-4 days.

When the specified period has expired, remove the fish from the brine, rinse with water and hang it over the sink overnight with its tail up.

When dry, wrap the mackerel in paper and place it in the refrigerator. That's it, the fish is ready to eat.

Recipe “Mackerel in tea brine” photo

Mackerel in section